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Sweet Rice Cakes with Red Bean Paste Recipe

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4.1 from 13 reviews

Sweet Rice Cakes with Red Bean Paste are a delightful Asian dessert featuring chewy glutinous rice flour dough filled with smooth, sweet red bean paste. These traditional treats can be either lightly baked for a soft texture or pan-fried to achieve a golden, slightly crispy crust. Perfect for a sweet snack or dessert, they balance the subtle sweetness of the red bean filling with the sticky, tender rice cake exterior.

  • Total Time: 1 hour 20 minutes
  • Yield: 13 to 14 cakes

Ingredients

For the Red Bean Paste Filling

  • 1 1/3 cups (about 400g) red bean paste

For the Dough

  • 2 cups + 1 tablespoon (225g) glutinous rice flour (dry measurements using the spoon-and-sweep method)
  • 2 tablespoons (15g) wheat starch (can substitute with tapioca starch)
  • 1 1/4 cups (295mL/286g) water
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon vegetable, canola, or any neutral-flavored oil (plus more oil for frying cakes)
  • Cooking spray (for greasing plates, hands, utensils)

Instructions

  1. Prepare Plates: Grease 3 large plates with cooking spray and set aside for later use.
  2. Portion Red Bean Paste: Using a medium cookie scoop or large spoon, scoop 1 1/2 tablespoons (27 to 29 grams) portions of red bean paste onto a greased plate. Repeat until you have 14 portions. Grease your hands and roll each portion into balls, then set back on the plate.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together the glutinous rice flour and wheat starch. Place a silicone mat under the bowl to keep it steady.
  4. Prepare Hot Sugar Water: Add water and sugar to a saucepan and bring to a boil. Once boiling, turn off the heat and stir to fully dissolve the sugar. Important: Do not boil water in an electric kettle for this step to ensure proper dough texture.
  5. Make Dough: Immediately pour the hot sugar water into the flour mixture, adding the oil at the same time. Stir continuously with a wooden spoon until the flour absorbs all liquid and the mixture forms a sticky dough. The heat from the liquid is critical to form the right stretchy dough.
  6. Work Dough: Grease a silicone spatula with cooking spray to scrape and fold the dough without sticking. Work the dough for 2 to 3 minutes until smooth and cohesive. Add more glutinous rice flour if it remains watery.
  7. Handle Sticky Dough: Grease your hands with cooking spray to prevent sticking when shaping the dough.
  8. Portion Dough: Using a greased large spoon or measuring spoon, scoop 7 pieces of dough about 2 tablespoons (45 to 47 grams) each onto a greased plate. Cover remaining dough to keep warm.
  9. Shape First Cake: Roll one dough piece into a ball, then flatten into a 2 1/2 to 3-inch wide disc. Place a red bean paste ball in the center.
  10. Enclose Paste: Fold the dough around the red bean paste to completely enclose it.
  11. Form Cake: Roll the filled dough into a smooth ball and flatten again into a 2 1/2 to 3-inch wide by 1/2 inch thick cake. Place on a greased plate.
  12. Shape Remaining Cakes: Repeat with the other 6 pieces of dough. Knead dough if it becomes crusty. Then shape remaining dough into 6 to 7 cakes for a total of 13 to 14.
  13. Bake Cakes (Oven Method): Preheat oven to 350ºF (175ºC) and place rack in center. Grease a baking sheet or line with parchment. Arrange cakes and bake 8 minutes. Flip and bake another 6 to 7 minutes. Avoid overbaking to prevent paste leakage.
  14. Pan-Fry Cakes (Pan-Frying Method): Heat a large nonstick pan with 1 to 1 1/2 tablespoons oil over medium-low to low heat. Slowly heat the pan to avoid burning sugars. Add half the cakes and fry 3 to 4 minutes per side until golden and slightly puffed. Remove and repeat with remaining cakes, adjusting heat as needed.
  15. Cool Cakes: Let cakes cool for 10 to 15 minutes before serving as they will be very hot.
  16. Store and Reheat: Refrigerate any uneaten cakes. Reheat pan-fried cakes in a dry nonstick pan; for baked cakes, reheat with a little oil in the pan for best texture.

Notes

  • Use cooking spray generously to prevent dough and utensils from sticking.
  • Do not boil sugar water in an electric kettle as it affects dough formation.
  • If dough is too wet or sticky, add a small amount of glutinous rice flour while working the dough.
  • For pan-frying, heat the pan slowly on low to medium-low to prevent sugar in the dough from burning.
  • These cakes can be baked for a less greasy option or pan-fried for a crispy crust.
  • Allow cakes to cool before eating as they retain heat and can burn your mouth.
  • Store in the refrigerator and reheat properly to maintain texture and flavor.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking and Frying
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://dishiary.com/sweet-rice-cakes-with-red-bean-paste-recipe/